Seasoning StixSeasoning Stix


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Seasoning Stix

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Our Site : As heat is applied during the cooking process, the fibers of the meat begin to open up as water begins to evaporate. At approximately 110°F the Seasoning Stix begins to change from a hard solid back into a powdered solid, which is taken up into the meat fibers in a similar manner to how water is absorbed by a sponge. inside out. My Profile : More Audios :

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